summer squash gratin

How To Make summer squash gratin

• 1

  Heat oven to 375 degrees; lightly spray 8" X 8" pan with olive oil.
• 2

  Lightly coat large skillet with sprays of olive oil; place over medium-high heat.
• 3

  In batches, cook the zucchini and squash rounds, in single layer until crisp-tender, about 3 minutes per batch, turning halfway through and coating skillet with more spray when needed.
• 4

  Layer zucchini and squash with the crumbled goat cheese in an 8" X 8" and set aside.
• 5

  Add 4 tsp of the olive oil to skillet, and reduce heat to medium; add shallot and thyme and cook until tender, about 3 minutes.
• 6

  Add 2 Tbsp flour to skillet, and cook til it develops a nutty aroma, about 1 minute. Whisk in 2% milk and cook til slightly thickened (about 2-3 minutes)
• 7

  Season with salt and pepper. Pour over zucchini and squash.
• 8

  Toss bread crumbs with 2 tsp olive oil in small bowl; sprinkle over dish; Bake 20 to 25 minutes, or until vegetables are fork tender
• 9

  NUTRITION INFO: 143 cal, 7 g protein, 13 g carb, 2 g fiber, 6 g sugars, 8 g fat, 3.5 g sat fat, 211 mg sodium
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